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Short ribs on a rainy day - the cook in pictures

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Braised short ribs over (from scratch) polenta, sides of fresh string beans, potatoes tossed in duck fat and seasoned with salt and pepper.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Nice. I just did the same yesterday. I was inspired by all the recent posts. Yours look awesome.
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  • TarHeelBBQ
    TarHeelBBQ Posts: 317
    Nice cook!! One of my favorite meals
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nice cook.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Very strong cook!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Chubbs
    Chubbs Posts: 6,929
    Nicely executed \m/
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • paqman
    paqman Posts: 4,923
    It looks awesome!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • caliking
    caliking Posts: 19,780
    Most excellent! Great pics of a great meal.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • logchief
    logchief Posts: 1,431
    I love a good braising, looks fantastic.  Is that lemon grass in there??
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Sea2Ski
    Sea2Ski Posts: 4,131

    Thank you everyone. This was my first cook documented in pictures. Through the tips found in these threads, you all have inspired me and have taken my cooking ability to the next level. My family thanks you as well. As a result, I decided share some food porn since it is so welcomed, and in fact, encouraged here.

    logchief said:
    Is that lemon grass in there??
    You got it @Logchief!
    When I first made this, there was no ginger or lemongrass, and the dish was so much "heavier" to me after I was done eating it. I would eat a "smaller" portion size of this dish, and I was uncomfortably full. I had that "I am sooo stuffed I do not want to move" feeling. Then, recalling  something I read in a fishing magazine of all places, I added some ginger to the list of ingredients.  Bingo, it worked as I had hoped. I do not think it made a difference with the taste, but rather it has some gastronomic affects on people. It is hard to explain, but although I was certainly full, the ginger, and now this time lemongrass as well, makes the meal "lighter" to the stomach. We all know there is a ton of fat in short ribs, and I think the ginger and lemongrass somehow helps your stomach combat all that fat. Maybe this is all part of the scientific and chemistry aspects of cooking I am just starting to find interest in, but for right now, I just know it works for me and my family.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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